Drei Augen a German Shortbread Cookie

Drei Augen is a German Shortbread Sandwich Cookie. The name Drei Augen means third eye, which is how the cookie got the name, with three holes that you punch through so you can see the jelly. Buttery and crunchy outside with a sweet tart jelly filling. These cookies are delicate and delicious.

This cookie Drei Augen is one my Dad’s favorite holiday cookies. My fathers family immigrated from Baden, Germany. My father is the youngest of 5 children and his parents were older. in their late thirties when he was born. I am too the youngest in my family, so unfortunately both of my fathers parents my grandparents had passed away before I was born. Even though I never met either grandmother, my father has told me many times over how sweet and loving my grandmother was, and though I don’t have any of her recipes, I imagine that this is close to the one she use to make for my Dad.

My Dad is the little boy in his fathers arms

This is really quite delicious, the butter and cinnamon make it a delicate cookie that is dynamite with coffee or tea.

Store airtight between layers of wax paper for 2-3 days. You can freeze these for up to 1 month

Drei Augen a German Shortbread Cookie

Recipe Type: cookies

Author: Amy Stafford via joy of cooking christmas cookies

Prep time: 2 hours 30 mins

Cook time: 12 mins

Total time: 2 hours 42 mins

Serves: 36

Drei Augen is a German Shortbread Sandwich Cookie. The name Drei Augen means third eye, which is how the cookie got the name, with three holes that you punch through so you can see the jelly. Buttery and crunchy outside with a sweet tart jelly filling. These cookies are delicate and delicious.

Ingredients

1 1/4 cup unsalted butter, room temperature

2/3 cup sugar

2 1/3 cup all-purpose flour

1/2 cup almond meal

1 teaspoon cinnamon

1 cup powdered sugar

1 cup red currant jelly

Instructions

Add butter and sugar to mixing bowl, mix until smooth.

In a bowl add flour, almond meal and cinnamon. Stir to combine.

Add flour mixture to butter mixture until blended and smooth.

Divide dough into 3 parts. Place each part in between wax paper. Using a rolling pen on top of paper roll out each disk of dough into 11″ circle. Place dough on cookie sheet in refrigerator and chill for at least 2 hours

Preheat oven to 350 degrees.

Line cookie sheets with silicone baking mat or parchment (note a silicone baking mat is included in the BAKERS BASKET GIVEAWAY)

Remove one disk at a time, peel away both top and bottom sheet of wax paper to loosen away from dough. Place dough back on to paper and using 1 1/2″ round cutter cut cookies. Take 1/2 of cut rounds and using a straw press down to cut out three small holes.

Transfer cut cookies without holes on one sheet and cookies with holes to another. They will cook to different times.

Bake on middle oven rack for 10-12 minutes for cookies with holes and 12-15 minutes for bottoms or until lightly golden brown.

Let cook on racks. Sift with powdered sugar

While cookies are cooling, boil jelly for 2 minutes, stirring.

Spoon 1/4 teaspoon of cooled jelly onto each cookie, then top with top (cut out cookie) press lightly so jely fills up into holes.

Store airtight between layers of wax paper for 2-3 days. You can freeze these for up to 1 month